We West African’s love snacks, and i am no exception. Hands down! My all time favorite snack. And honestly, I can never have it around the house for too long. I can eat a bag full of it without ever realizing I have gone overboard. So whenever I make them. I quickly get them out of my house- sometimes.
- 3½ cups (440 grams) all-Purpose flour plus more for dusting and rolling.
- 1 1 /2 teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon white pepper
- 1-teaspoon grated nutmeg
- ½ cup /4 oz. /125grams /(8 tablespoons) butter
- 2-3 garlic cloves minced
- ⅓ cup grated onion
- 1 large egg
- ½ cup milk plus more about 2 tablespoons
- 2-tablespoon sugar (optional)
- Oil, for frying
- Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and white pepper
- Add the butter to the flour and mix well until the butter is well incorporated with the flour.
- Add minced garlic, onions, milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball
- Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes
- Divide dough in half. On a floured board roll each half about ⅙ inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.
- Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 350 degrees.
- Fry in hot oil until golden. Remove from oil, drain, and serve. You can store this in an airtight container for up to a month.